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Southwest blend · Family recipe

Mark my
words.

A Southwest family blend, made by hand by Mark Bonifay. Chile, cumin and smoke, built for a pot of chili and a brisket that takes all night. Put it on dinner and wait for somebody to remark on it.

Hand blended in small batches
No MSG, no fillers
Local delivery and pickup
The lineup

Four blends. One of them is about to become the only one you reach for.

Every jar is blended, filled, capped and labeled by hand in [your town], Texas.

Label information for every blend

Texas law requires this to be here before you pay, and it is the same information printed on the jar.

Why it is called that

Made by Mark.
Named by everybody who tried it.

The recipe is older than the name. It came into the family the way most good things did out here, which is to say sideways, in a card game, off a man nobody ever saw again. That story is worth telling properly and it is right below this one.

People kept asking for more of it. Then they started asking where they could buy it. So Mark put it in a real jar, put his name on it, and here it is.

"You cannot name a seasoning after yourself. Unless your name happens to be Mark."

Add the one detail here that nobody else can copy.

Wanted
For flavor theft

Answers to "Mark." Armed with a chili pot and considered delicious. Last seen leaving a cook-off with somebody else's trophy.

Reward · one jar
Remarkable Seasoning Co.
The Original
SOUTHWEST ALL-PURPOSE  ·  NET WT 4.5 OZ (128 g)
Ingredients
Sea salt, ancho chile, cumin, garlic, smoked paprika, Mexican oregano, black pepper, chipotle
Contains
No major allergens
Made by
Mark Bonifay
[DSHS identifier, or street address]
Batch
RS-ORIG-2601
THIS PRODUCT WAS PRODUCED IN A PRIVATE RESIDENCE THAT IS NOT SUBJECT TO GOVERNMENTAL LICENSING OR INSPECTION.
The origin, as the family tells it

The Legend of the
El Rancho Bandit

Being a true and faithful account of a lost recipe,
as told by people who were not there.

I. The game

It started in a poker game, which is the only part of this everybody in the family tells the same way.

A wagon camp, somewhere west of nowhere. The wagons pulled into a ring, the fire down to coals, and five card draw going on the tailgate of a Conestoga by lantern light. The first Bonifay was not a gambler. He was a man with a skillet and a habit of feeding whoever sat down next to him, and that is the only reason he was in the game at all.

By midnight one man had lost his money, then his mule, then his boots. He had one thing left and he said so out loud. He said his mother's people had cooked with it since before Texas was Texas, and that a man who tasted it once would follow him home.

Nobody at that fire believed him. Everybody at that fire called.

He turned over a wanted poster he had been tearing up for kindling, wrote the whole thing out on the blank side in pencil, and pushed it into the pot.

Nobody remembers what he was holding. Everybody remembers what he was not.

He was gone before daylight. No one on that train ever got his name, and no one ever found the country his people cooked in, which is why it is a lost recipe and not a family one. The Bonifays did not inherit it. They won it, fair, off a man who bet the only thing he had left.

II. What it did to him

He was an ordinary sized man until he started cooking off that poster.

The chiles came first. He planted a row where the lightning had hit and got something back that had to be picked with fence pliers. He dried them on the roof. Birds would not come near the place for two years, which he considered a feature.

Then he built the pot. It took a winter and most of a wagon. He stirred it with a cottonwood trunk, and the dragging of that spoon across the country is how Palo Duro got its canyon. He was not trying to make a canyon. He was trying to keep the beans off the bottom.

He lost the lid once and went looking for it. That is why the Llano Estacado is flat.

The brisket he is remembered for went on at sunup and came off the following spring. He fed that fire everything the Panhandle had standing, which is the reason there are no trees up there now, and the reason the coals are still glowing outside Marfa. People drive out at night to look at them. He would have been pleased and would not have said so.

III. The bandana

The bandana was never about hiding. Grinding that much dried chile fills a room with a red dust that will find a man's lungs and stay there, so he tied a bandana over his face and left it on. People saw a masked man coming out of a red cloud on a horse and drew their own conclusions.

They put up posters. He was wanted in four counties, and every sheriff who read the charges out loud had to stop and start over, because the only thing the man had ever taken was seasoning. He held up the Del Rio stage, went through every strongbox on it, and rode off with a tin of salt, and left a dollar on the seat, which was more than the salt was worth.

The reward got up to a hundred dollars. He collected it himself, in Ozona, on a Tuesday. He walked in, put his hat on the desk, and asked to be paid in jars.

He never copied the recipe onto anything better. He said paper that had already been a lie once was the right place to keep something true, so he folded that poster into the crown of his hat, and he kept the hat on.

The part that is true

The recipe. Everything above it is a lie, and a good one, and we are keeping it.

The rest goes like this. A family kitchen, a long time ago, and an unmarked jar that lived by the stove and got handed out at Christmas in whatever container was clean. Enough people asked for more of it that Mark finally put it in a real jar and put his name on it.

He is not eight feet tall. He did not dig Palo Duro Canyon with a spoon. He does grind the chiles himself, and he did have to be talked into selling it.

Mark my words.

Three places to start

If you only ever do these three things with it, it was worth the ten dollars.

Start here

A real pot of chili

Beans or no beans is between you and your conscience.

  1. Chuck roast, cut into half inch cubes. Not ground beef, not if you have the time.
  2. Brown it hard in batches. Crowding the pot is how chili turns gray.
  3. Onion in the fat, then 4 tablespoons of The Last Bet. Bloom it 60 seconds.
  4. Beef stock to cover, a spoon of tomato paste, lid on, 2.5 hours at a bare simmer.
  5. Uncover the last 30 minutes. Taste for salt. It gets better overnight, every time.
The all-nighter

Brisket

The only hard part is leaving it alone.

  1. Trim the fat cap to a quarter inch. Do not trim it off.
  2. Coarse salt first, then a heavy coat of The Long Cook. Rest it an hour.
  3. 250F with oak or mesquite, fat side up, until the bark will not smudge.
  4. Wrap in butcher paper around 165F. Push to 203F, or until a probe slides like warm butter.
  5. Rest two hours in a dry cooler. This is not optional and it is where most briskets are lost.
Weeknight

Skillet tacos

The test of an all-purpose blend is a Tuesday.

  1. Hot cast iron, ground beef or chuck, pressed flat and left alone until it crusts.
  2. Break it up, drain most of the fat, and hit it with 2 tablespoons of The Original.
  3. Splash of water, scrape the pan, let it tighten back up.
  4. Char the tortillas directly on the burner. Ten seconds a side.
  5. Lime and raw onion at the end. Both, not one.
For shops and kitchens

Put it on your shelf or on your menu.

Butcher shops, BBQ supply, feed and hardware stores, gift shops, restaurants and caterers. No broker, no purchase order, no slotting fee. Call Mark and he will bring you a case.

  • Case pack12 jars per case, one blend or mixed
  • Case price$66.00 per case ($5.50 a jar). Suggested retail $10.99.
  • Minimum2 cases on the first order, 1 case on reorders
  • DeliveryMark brings it. No freight charge, no drop minimum.
  • Food service5 lb bulk bags for kitchens and cook-off teams, priced per order
  • Texas ruleA shop reselling cottage food registers with DSHS as a cottage food vendor first. Short form, no fee, and Mark will walk you through it.

Goes straight to Mark. Usually answered same day.

Questions

The things people ask at the market.

Is it hot?

The Original is warm, not hot. Ancho and chipotle carry flavor more than fire, and there is enough cumin and garlic behind them that nobody asks for hot sauce. If you want real heat, Turn It Up is the same blend with the brakes off. Cooking for company, use The Original and put Turn It Up on the table.

What is actually in it?

The full ingredient deck is printed on every jar and listed on each product above. No MSG, no anti-caking agents, no fillers, and nothing you cannot pronounce. If you have an allergy, the allergen statement on the label is the one to trust, and Mark will answer any question about a specific ingredient directly.

How much do I use?

More than you think. It is a finishing salt and a rub at the same time, so a jar that looks like a two-month jar is usually a three-week jar. A tablespoon per pound of meat for a rub, four tablespoons in a pot of chili, and on vegetables and eggs treat it like salt.

How do I actually get it?

Do you sell wholesale?

Yes. Cases of 12 at $5.50 a jar, two case minimum to open an account, and the form above goes straight to Mark. One Texas wrinkle worth knowing: a shop buying cottage food at wholesale has to register with DSHS as a cottage food vendor first. It is a short form, it is free, and Mark will walk you through it.

What if I do not like it?

Tell Mark and he will refund the jar, opened or not. That offer is not a marketing line, it is just cheaper than arguing with somebody about a ten dollar jar of seasoning.